Pour meat and vegetable mixture into a casserole dish. Spread mashed sweet potatoes over the top.

Bake until bubbly and heated through. Approx 15 min.

Note: You can use whatever vegetables you like. I also added green pepper, red pepper, squash, and zucchini. Some recipes I saw online used peas, celery, or even just used a can of mixed vegetables. You can also add some Worcestershire sauce, but that isn’t Paleo so I left it out.

Ingredients:

2 cups flour

3/4 cup salt

4 teaspoons cream of tarter

2 cups lukewarm water

2 Tablespoons of vegetable oil (coconut oil works too)

Food coloring, optional

Quart sized bags

Directions:

Stir together the flour, salt and cream of tarter in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.

Store the play dough inside the bags once done to keep soft. Keeps for up to 3 months.

I’m just putting this here so that I remember it next time I need to make some!